Introducing my latest pancetta:
– Equilibrium cured. 3% salt , 0.25% pink salt, 2% brown sugar, thyme, 150 mml Caña Quemada (a kind of sweeter rhum) . 3 weeks in ziploc bag in the fridge.
– Cured in cantina (15-18°C /65-70%RH) for 1 month, then cold smoked for 24 hrs, then hanged again for 8 more weeks . Weight loss, aprox. 25
8%)
– Vac sealed for 6 weeks in fridge.
Note: First time curing the belly with the bones. I much prefer it this way. It allows for slower curing. When the ribs are removed, the texture of the meat is fantastic. Without the bones, it would harden a lot while hanged.
by uvw11